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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

Busarakorn MahayotheeDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, ThailandCorrespondence[email protected]
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,
Intira KoomyartDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, ThailandView further author information
,
Pramote KhuwijitjaruDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, ThailandView further author information
,
Prasong SiriwongwilaichatDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, ThailandView further author information
,
Marcus NagleTropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim, Stuttgart, GermanyView further author information
&
Joachim MüllerTropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim, Stuttgart, GermanyView further author information
Pages 2041-2051 | Received 31 Mar 2015, Accepted 19 Sep 2015, Published online: 02 Jun 2016

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